Gavar, Guar, Gorikayie…. list goes on with different regional names, are green beans native to India, very famous in the regional cooking of Maharashtra, Karnataka, Andhra and may be other parts of the country too ! Back in Belgaum, these are also called as bavchi, tup shenga (literally meaning butter beans). The young softer beans are used as vegetables while the mature ones are used in manufacture of guar gum, a thickening agent in food industry.
Here in the US they are available in the majority of the Indian grocery stores and every visit, I make sure to pick some good amount of these beans. I usually make different type of subji with these, but here is one of the easiest and simplest one ! This goes to the Side Dish Showdown @ Cinnamon Spice & Everything Nice !
2 cups cluster beans, cut
2 tbsp oil
1/4 tsp mustard seeds
1/4 cup onions, finely chopped
2 small green chilies, finely chopped
salt to taste
1/8 cup fresh/frozen coconut
1. Pluck the tips and slice the beans into about 1 inch pieces.
2. Heat oil in a pan, add mustard seeds. As they splutter add the green chilies and chopped onions. Sauté.
3. Add the cut beans and sauté for few minutes. Add salt and let it cook. (I prefer the beans cooking without the lid closed to maintain the crunchiness)
4. Just before removing from heat, add the fresh/frozen coconut and give a stir.
4. Serve with chapati/roti
Preparation Time: 10 –15 mins
Serves: 2 - 3